Easy Baked Ramen

If you want a cozy and flavorful dinner with minimal effort, Baked Ramen Recipe We deliver. Shredded chicken, crispy-tender broccoli, and chewy ramen are soaked in a rich, delicious sauce made with Japanese barbecue, garlic, ginger, and sesame seeds. Everything is cooked together on one plate.

Unlike traditional stovetop ramen, this oven-baked version is completely hands-free, making it perfect for busy weeknights or easy meal prep. The result is a comforting, savory meal with just the right balance of protein, vegetables, and noodles. Plus, everything is ready in less than an hour.

What you need

• chicken: I prefer using boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs will also work. Just cut it to a certain size.
• ramen: You will need 3 blocks of packaged ramen. No need to pre-cook. Place in a casserole dish straight from the package. Since you will be making your own sauce for this casserole, you don’t need the spice jar that comes in the ramen package.
• vegetable: I used broccoli and chopped red peppers, but honestly, any vegetable stir-fry would be delicious! Edamame, peas, onions, carrots, the options are endless!
• sauce: The sauces for this grilled ramen recipe are primarily Korean barbecue and a few other pantry staples. It’s simple yet very tasty.

How to make grilled ramen

• Add ramen, broccoli, chicken, and green pepper. In a 9×13 baking dish.
• Prepare the sauce It is made by mixing barbecue sauce, broth, sesame oil, soy sauce, garlic, and ginger.
• Pour the sauce over the ingredients.Make sure everything is submerged.
• Cover with foil, Bake for 25 minutes At 375°F.
• After removing the foil and stirring Bake for another 10 to 15 minutes without covering..
• Let sit for 10 minutes Before serving.
• topped with sesame seeds And enjoy.

Easy replacements and modifications to try

• noodle: Try using spaghetti or rice noodles instead of ramen.
• protein: Swap the chicken for chicken thighs, ground meat, tofu, or shrimp.
• vegetable: Use whatever you have. I personally like to use cauliflower, carrots, peas or pumpkin.
• sauce: Swap out Japanese barbecue for teriyaki or hoisin.
• broth: Any broth is good (chicken, vegetable, beef).
• Garlic & Ginger: If you don’t have fresh garlic or ginger, use the powdered version.
• sign: Swap out the chili crunch for sriracha or red pepper flakes.
• topping: Try using crushed nuts instead of sesame seeds.

save

Store baked ramen in an airtight container in the refrigerator for up to 5 days. I recommend dividing this casserole into single servings for an easy to-go meal prep option!

reheat

1. microwave: Place the cooked ramen in a microwave-safe bowl and cook over high heat for 30 seconds to 1 minute.
2. oven: Preheat oven to 350°F. Place the entire casserole back in the oven (in the casserole dish) and reheat for about 15 minutes or until warm.
3. Cooktop: Add 1/2 tablespoon olive oil to a large skillet. Then transfer the casserole to a skillet and fry over medium/high heat for about 5 minutes or until warm.

More of my favorite ramen recipes